Wasabi Mashed Potatoes
Chef Shigefumi Tachibe, Chaya Restaurants, Los Angeles: "I found the flavors of Thanksgiving to be somewhat bland when I moved to America in 1983 from Nagasaki, Japan. However, I cooked American dishes every year in order to teach the traditions to my children. But now I like to add subtle Japanese twists without them being too overwhelming."
Shigefumi Tachibe serves these mashed potatoes topped with crumbled bacon, but our recipe uses fresh shiso leaves for a lighter flavor.
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- Calories: 143
- Calories from fat: 47%
- Protein: 2.5g
- Fat: 7.5g
- Saturated fat: 4.7g
- Carbohydrate: 17g
- Fiber: 1.2g
- Sodium: 135mg
- Cholesterol: 27mg
- 2 1/4 pounds large russet potatoes, peeled and cut into chunks
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons powdered wasabi
- 1 teaspoon sea salt
- About 1 cup whipping cream, warmed
- 1/4 cup thinly sliced red and/or green shiso leaves* (optional)
- 1. Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.
- 2. Add remaining ingredients except shiso. Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with shiso if using.
- *Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.
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